I have done your version of the chuck roast a few times. Last week I nailed it.. Over the top with the onions and beef stock. I love the killer hogs vinegar sauce. That will be next. Thanks for your videos.
What really make steak and those roast tender is? Baking Soda! 2 ways to do it 1 is sprinkle baking soda on it close them up in a bag and set in the frig for at less 5 hours, Take it our Risen it off good, pat dry coat in butter then you seasonings, Let it set for 1 hour and it ready for the pit. 2nd way is> a baking soda brine. do it the same way! You will LOVE HOW TENDER, JUICY, AND FLAVORS YUM Baking soda is great on pork, as well as beef! LIKE THOSE TOUGH PORK CHOPS AND BEEF STEAKS like ROUND ECT
@@thegalleryBBQ You can see and feel the difference. When you risen off the baking soda on roast and steak. It will be a darker brighter red color and you can feel the pour are open. When that happen? IT TENDER👌 > ITS EXCELLENT ON THOSE TOUGH DRY PORK CHOP. They become so tender juicy and full of flavor THERE JUST AS GOOD AS STEAK! IF NOT BETTER THAN STEAK! YUM I love it
Hey Tommy, I have to agree briskets are awesome no doubt but a chuck roast and/or pot roast is even better and the onions oh my god one of the best by products of cooking if the meets 100% The onions are 95% Nice job🇺🇸👍
Hey Tommy, I've used beautiful Chuck Roasts to make some delicious PASTRAMI... I seen the recipe on youtube.... it's about 8 different parts,, and wow it really took some time (and space in the fridge). Wow 2 weeks later, then doing the other process' I didn't use any PINK salt, just regular table salt. Dude it comes out PERFECT: "How to make Pastrami , like a New York Deli"......... > WOW: so good,,,,, done with bonelss Beef Chuck Roast.........
Looks like I will be heading to the store this weekend for chuck. Another great cook Tommy. Quick question. Did you use any wood for fuel or just straight charcoal? Thanks for the idea.
Dam sorry I'm late to the party finally got power water and internet back I always love bbq roast but dam that pan of onions and juice sounds like a great start to a french onion soup
New to channel. Nice work Tommy. Advice for basting your Ribeyes use a small cast iron skillet on the grill and put your herbs and butter in it. You can get small little 3 to 4 inch skillets.
I tried following your cook on your Montreal chuck roast, it came out a bit tougher and a somewhat dryer than your cook it tasted delicious but I'm not sure where I went wrong but I have a theory that the roast wasn't marbled well enough but idk.
david. You are 100% correct. When picking a chuck you want it thick and fatty with tones of marbling. So basically what I do is check the market every time i go. When i see a big ol fatty chuck I buy one. If I'm not ready to cook it ill just freeze it. Keep in touch and LMK when you do another! gallerybbq@gmail.com
Nicely done sir. Gonna put this one on my hit list! Looks delicous! Thanks for sharing. As for everyone else, you guys need to subscribe to this awesome channel if you havent already! This is Masterbuilt University with proffesor Tommy!😁
Thank you, I really learned a lot from this video!! It looks so amazing!!! I will make it this week! Yum! On a different note, what is the introduction song and the song that plays in your background?? I know it, I just cannot figure it out!! 😊😊😊.
Masterbuilts are awesome. they were and kinda still are cutting edge for price versatility. I had my 560 for over two years and it has been bullet proof
Differend recipes same results. Check out my latest chuck out saturday. That recipe is different from these two. Cheers and thanks for watching! If you ever have any questions gallerybbq@gmail.com
1/2 hour on the rest. Sometimes i'll go a tad more. It does taste somewhat similar to a brisket but with the Au Ju it gives it a little separation in flavor profile.
Egg tommy!! I can USE what u spilled on my my cook bro!!! I'm poor!!! Got kids!!! I'd slide my chuck all over that rub,it looks awesome!! I bet it tastes good
Why would you smoke a chuck roast when brisket is cheaper? I priced chuck roast at Sam's and it was 4.98 a pound. I can buy prime brisket for 3.28. I don't get it.
William my friend a man CAN NOT live on Brisket alone. Not to mention a chuck is 3 Lbs=15.00$ and a Brisket average is 14-17 lbs=60.00$ and furthermore when your feeding two people a chuck is perfect where brisket is too much. I can go on and on but I won't! Cheers.
@@thegalleryBBQ Some valid points. I guess the same thing applies to something like a Rib Eye steak. It is closer to $12 a pound. I wasn't knocking it, I was just curious if chuck roast is better or what the deal was. I am okay with it and the video was great. It just made me wonder. I will probably try it at some point but our Sam's has brisket flats or points that weigh in at 6 pounds. Still not $15 but I eat leftovers until they are gone. I recently smoked a butt that was $2.99 a pound and it lasted 3 or 4 days at my house. It wass great every time I ate it. No worries, you make it look easy.
@@jackwebb5917 Jack I get that from time to time. I also get that Painter guy Bob Ross, lol... What can I do other than laugh about it and sometimes on some of my cooks poke fun at it. Thanks for watching .
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Is it just me or does it always feel like he's giving you the best secrets of BBQ there are with the whisper delivery. haha. Love it! lmao
My man......Make sure you check out my smoked chuck roast pulled beef out later today. Killer!
@@thegalleryBBQ I dried out my burnt ends…. Live and learn. Always room to improve….
I have done your version of the chuck roast a few times. Last week I nailed it.. Over the top with the onions and beef stock. I love the killer hogs vinegar sauce. That will be next. Thanks for your videos.
Sounds awesome. Thanks for letting me know. Cheers
Chuck is so UNDERRATED. I use it all the time.
Cheers!
I just picked up my Masterbuilt 800. I also scooped up the pizza attachment. Thanks to you! Huge fan, keep the juices flowing.
Cheers my man
An early start for a delicious outcome Tommy! Chuck is amazing smoked. You nailed this bud!!
Thanks brother.
As much as meat is lately I'm gonna try this. I'll wait till my grocery store has the buy 1 get 1 free deal on roasts again.
Joshua, stay tuned as im going to turn a chuck into a prime rib roast. Its gonna be killer!
I agree 100% - this might be the 'poor mans brisket', but I prefer it to brisket, both for taste and for how much easier it is than a brisket.
Thanks. Enjoy your week.
Totally agree about that sauce. I haven’t used anything else in a year.
Its next-level stuff. Thanks buddy and Enjoy your Sunday!
I agree Tommy, super versatile cut of meat. You can do all kinds of things with a good chuck roast. 🤘🤘
Thanks bud! Enjoy!
Sounds like it is worth getting up in the early morning to set something up like that!😋😋😋😋😋
It was! This is a must make!
Tommy that was a unbelievable cook...got to try that one for sure!!!!
Robert. Well worth it. Thanks buddy for all you do.
Nice chuck roast Tommy! Thank you for all the cooks. Bought a 1050 because of this channel.
John, Thanks brother and stay tuned for lots more. You have any questions feel free to hit me up gallerybbq@gmail.com
Man you’ve done it again! Looks delicious Tommy 🤤. Got to get my hands on that uncle Steve’s new rub and that killer hog sauce
Good stuff for sure-.
Great recipe. Trying it out today!! Thanks for making the video.
Hope you enjoy and keep me posted!
I know a guilty smile when I see one. 😎
Jeff. You got that right. lol
What really make steak and those roast tender is? Baking Soda! 2 ways to do it 1 is sprinkle baking soda on it close them up in a bag and set in the frig for at less 5 hours, Take it our Risen it off good, pat dry coat in butter then you seasonings, Let it set for 1 hour and it ready for the pit. 2nd way is> a baking soda brine. do it the same way! You will LOVE HOW TENDER, JUICY, AND FLAVORS YUM Baking soda is great on pork, as well as beef! LIKE THOSE TOUGH PORK CHOPS AND BEEF STEAKS like ROUND ECT
Good point.
@@thegalleryBBQ That the secret passing on! Also Corn Starch will tenderize meats as well 👌
@@thegalleryBBQ You can see and feel the difference. When you risen off the baking soda on roast and steak. It will be a darker brighter red color and you can feel the pour are open. When that happen? IT TENDER👌 > ITS EXCELLENT ON THOSE TOUGH DRY PORK CHOP. They become so tender juicy and full of flavor THERE JUST AS GOOD AS STEAK! IF NOT BETTER THAN STEAK! YUM I love it
Another winner. Well done
Much appreciation. Thanks buddy!
Im doing this one right now with a 5.3 lb one and jeez its taking forever but man it's looking amazing
Don. I hope your using an independent probe inside the pit.??
How'd it come out!
@@thegalleryBBQ I was using an independent probe ant it came out amazing!!! Will definitely be doing it again!!! Keep up the great work!!!
Delicious looking chuck roast Tommy! I really like chuck roast a lot, it definitely is versatile and tastes fantastic. Have a great weekend brother!
Cheers brother!
Like me a good chuck roast for sure. Makes great shredded beef tacos too.
Steve. You can do so much.
Hey Tommy, I have to agree briskets are awesome no doubt but a chuck roast and/or pot roast is even better and the onions oh my god one of the best by products of cooking if the meets 100% The onions are 95% Nice job🇺🇸👍
John, Thanks buddy.
That looked fantastic. I bet the string even taste good. LOL!
Sherrie, good one;)...
Trying this today looks awesome!
Yes I did subscribe, your the bbq whisperer, love it....
I love that man. The BBQ WHISPERER. cheers brother and tag me on any cooks you wish.
Hey Tommy, I've used beautiful Chuck Roasts to make some delicious PASTRAMI... I seen the recipe on youtube.... it's about 8 different parts,, and wow it really took some time (and space in the fridge). Wow 2 weeks later, then doing the other process' I didn't use any PINK salt, just regular table salt. Dude it comes out PERFECT: "How to make Pastrami , like a New York Deli"......... > WOW: so good,,,,, done with bonelss Beef Chuck Roast.........
Sounds crazy good. Thanks for that info!
Looks like I will be heading to the store this weekend for chuck. Another great cook Tommy. Quick question. Did you use any wood for fuel or just straight charcoal? Thanks for the idea.
Doug I used a few chunks of hickory in the ash catcher and also some mixed in with the charcoal.(about 4 chunks)
Excellent result. Love cooking chuck :)
Lasse. Thanks brother!
DAYUM!!!!👍👍👍 Effing poor man's brisket for real!! I definitely saved this to my favorite
Curtis, I appreciate that brother!
Amazing! This looks so goo. I just love your videos.
Steve. Thanks brother!
@Thebuckstopshere Right here Thanks so much! That is BIG!
Looks good Tommy, I think I'll try this one.
Will my man. Thanks brother. If you do send me a pic;).... Enjoy!
That was chucking great, Tommy!
Thank you kindly Alden!
Instead of water under the roast try a 72/25 mix of beef broth and water. Makes for extra dipping and more flavor in it.
Rick, Awesome suggestion. Ive done the water/Beef in the past. This time however I knew that killer hogs would be the star of that show.
Love a great chuck roast. Tommy great job
Jim, thanks brother!
Dam sorry I'm late to the party finally got power water and internet back I always love bbq roast but dam that pan of onions and juice sounds like a great start to a french onion soup
Jason That's the part that seperates this from the rest. :).... IMHO!
The Gallery Backyard BBQ - Looks super tasty! I will have to try this. I was thinking adding Beer in place of the Water.
That would be killer.
Great cook Tommy! Gotta love a nicely marbled chuck.
Heck yeah. Thanks buddy.
Awesome lookin Chuck Tommy!
Tom, much appreciation.
New to channel. Nice work Tommy. Advice for basting your Ribeyes use a small cast iron skillet on the grill and put your herbs and butter in it. You can get small little 3 to 4 inch skillets.
eric, awesome idea and welcome aboard. If you'd like a sticker send me your address gallerybbq@gmail.com
For me chuck is the best beef cut ever. I call it poor man's brisket. You certainly did it justice dude!!!
Tom, thanks brother!
Looks amazing Tommy
Tony. Thanks. This one had all the makings for a perfect fall type Sunday diner!
Looks good to me. It still looks like a big steak to me YUM > I like a roast better than a brisket. It more flavor, more tender, cheaper, and LESS FAT
Heck ya.
Great Job Tony....Thanks...
John, Thanks brother. Enjoy!
GET SOME ...."BEEF" BABY!!! NICE VID TOMMY!!!👍
Thanks;)........
I tried following your cook on your Montreal chuck roast, it came out a bit tougher and a somewhat dryer than your cook it tasted delicious but I'm not sure where I went wrong but I have a theory that the roast wasn't marbled well enough but idk.
david. You are 100% correct. When picking a chuck you want it thick and fatty with tones of marbling. So basically what I do is check the market every time i go. When i see a big ol fatty chuck I buy one. If I'm not ready to cook it ill just freeze it. Keep in touch and LMK when you do another! gallerybbq@gmail.com
Got that Pit Boys cadence
Thanks;).... Those guys rock!
Looks amazing!!!
Cheers brother!
You added the bbq sauce at roughly 4 hours I believe. At what temp do you sauce it as time might vary.
Sauce at the stall..
Nicely done sir. Gonna put this one on my hit list! Looks delicous! Thanks for sharing. As for everyone else, you guys need to subscribe to this awesome channel if you havent already! This is Masterbuilt University with proffesor Tommy!😁
Much MUCH appreciated brother!
Thank you, I really learned a lot from this video!! It looks so amazing!!! I will make it this week! Yum!
On a different note, what is the introduction song and the song that plays in your background?? I know it, I just cannot figure it out!! 😊😊😊.
Lisa thanks-. Jan Boyle Now that i know you. It's my go-to song when I can find another. Thanks and enjoy your week.
Do you need to tie it up with butchers twine to cook ?
Check this cook out. I did. th-cam.com/video/qum2NdInp3k/w-d-xo.html
hows that gravity working out. there so cheaply made but so cool also lol be wanting to get 1
Kicking ass taking names!
@@thegalleryBBQ i may get 1
Masterbuilts are awesome. they were and kinda still are cutting edge for price versatility. I had my 560 for over two years and it
has been bullet proof
@@christiancherniss8063 i got a 560 so far so good
I have 2 2.5 lb chucks to do Friday night, would you tie them together to essentially make a 5lb'er or do them separately?
How thick?? Usually I do them separate. Email me thickness as I'm on vacation and my not see your answer here in time. Gallerybbq@gmail.com
What’s with the Deon Sanders glasses.
racist!
How can I do this in 4 hours, not 8? Do i just set a higher temp at the start?
You can go hotter, maybe 325f...
Why do you put the chuck in the juice on the other video but not on this one?
Differend recipes same results. Check out my latest chuck out saturday. That recipe is different from these two. Cheers and thanks for watching! If you ever have any questions gallerybbq@gmail.com
Tommy where did you get your cutting board? I'm loving your channel and all your cooks , I've made many of them ,never disappointed.
Hailey Home Custom Cutting Boards: 15% off a Custom Board www.haileyhome.com?p=rJu6zBsPU
Use code GALLERYBBQ
Cheers and thanks for the support.
Just purchased this board thank you Tommy
@@moverj Awesome man. Appreciate the support.
I told you I'd watch! How long did you rest that bad boy? Does it taste similar to brisket at all, or a totally different flavor profile?
1/2 hour on the rest. Sometimes i'll go a tad more. It does taste somewhat similar to a brisket but with the Au Ju it gives it a little separation in flavor profile.
Tommy, what's the heat on the Killer Hog, some of of the rubs have too much chili powder for my taste and change the flavor.
My man.... Not bad at all. Worth the pickup. Enjoy!
Can you smoke a 3.71 LB chuck roast overnight?
5-7 Hours Yes
Going to try this roast this weekend. How long do you rest before slicing? Can't wait to give this a try.
This recipe is killer. 10-15 min is all it needs. LMK how you did gallerybbq@gmail.com
@@thegalleryBBQ the roast turned out great! Thanks so much.
@@lisaporria7307 Cheers. I appreciate the update!
@@lisaporria7307 :)
Going to make this this weekend is there a sauce I can use in place of the Killer Hogs?
www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe-1954359
Thanks! Love your channel 👍
Piedmontese no marbling is the way to go
Thanks-
Always knew you were a chucklehead. 🎃
Haha. Char my man! Enjoy brother.
I'm subscribed Tommy. You get my email with the pork and beans today ?
Yes. I Emailed you back.
Egg tommy!! I can USE what u spilled on my my cook bro!!! I'm poor!!! Got kids!!! I'd slide my chuck all over that rub,it looks awesome!! I bet it tastes good
Hope you enjoy brother and thanks for the support. Shoot me and email with your address and ill hook you up. gallerybbq@gmail.com
Thanks Tommy!! On the way bro!!!👍👍👍🤣🤣😁👌
Why would you smoke a chuck roast when brisket is cheaper? I priced chuck roast at Sam's and it was 4.98 a pound. I can buy prime brisket for 3.28. I don't get it.
William my friend a man CAN NOT live on Brisket alone. Not to mention a chuck is 3 Lbs=15.00$ and a Brisket average is 14-17 lbs=60.00$ and furthermore when your feeding two people a chuck is perfect where brisket is too much. I can go on and on but I won't! Cheers.
@@thegalleryBBQ Some valid points. I guess the same thing applies to something like a Rib Eye steak. It is closer to $12 a pound. I wasn't knocking it, I was just curious if chuck roast is better or what the deal was. I am okay with it and the video was great. It just made me wonder. I will probably try it at some point but our Sam's has brisket flats or points that weigh in at 6 pounds. Still not $15 but I eat leftovers until they are gone. I recently smoked a butt that was $2.99 a pound and it lasted 3 or 4 days at my house. It wass great every time I ate it. No worries, you make it look easy.
@@williamkyser7176 If you give it a go make sure you do the recipe. The Onions/Au jus take it to the next level.
u seen to many bbq pit boys for sure
My guys. Ill be wit them later tonight! Cheers.
over cooked it again. dang it
You did???? Email me with details. gallerybbq@gmail.com
Is it me or does this guy try too hard to sound like the bbq pit boys???
Jack that be you and about 1% of my other viewers. Fact, I'm not and actor i'm just me. Thanks for watching and commenting.
@@thegalleryBBQ
Well if you’re not trying to sound like them, it sure sounds like it
@@jackwebb5917 Jack I get that from time to time. I also get that Painter guy Bob Ross, lol... What can I do other than laugh about it and sometimes on some of my cooks poke fun at it. Thanks for watching .